Holiday Vegetarian Dinner

Recipe Directions

1. Preheat your oven to 400 degrees fahrenheit.
2. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 2 tbsp of oil to the pan. Add the roasted winter vegetables (a) to the pan. Season with salt and pepper and stir. Saute for 3 minutes.
3. After 3 minutes, turn the heat off and add the red wine jus (b) to the pan. Turn the heat back on to medium-high and bring up to a simmer. Once simmering, reduce the heat to medium or low to maintain a simmer. Simmer for 8 minutes.
4. When the vegetables have simmered for 4 minutes, heat a medium saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the mushrooms (c) to the pan and sear for 1 minute. Then use tongs to flip the mushrooms over and sear on the other side for 1 minute. Add the mushrooms to the saute pan with the winter vegetables.
5. Use a serving spoon to baste the mushrooms by scooping juice from the pan and pouring the juice over the mushrooms. When the mushrooms and root vegetables have simmered for 1-2 minutes, baste the mushrooms once more. Cover the pan with either a lid or aluminum foil and place in your 400 degree oven. Bake for 6 minutes.
6. While the vegetables are in the oven, place a saucepot on the stove over no heat. Add the parmesan stock (d) to the pot. Turn the heat on and bring the stock up to a simmer. Once simmering, add the risotto (e) to the pot. Stir and gently separate the pieces of risotto and return to a simmer. Stir regularly for 10 minutes or until 80% of the liquid is absorbed.
7. When the mushrooms and root vegetables have baked for 6 minutes, remove them from the oven and reserve to the side while you finish the risotto.
8. After 80% of the liquid in the risotto has been absorbed, turn the heat off. Add the truffled butter with herbs and parmesan (f) and stir to incorporate. Taste and add salt and pepper if you wish.
9. Slice the mushrooms into 1/2 inch thick slices. Spoon the risotto onto your serving plates and place the mushrooms and root vegetables on top. Serve the blue cheese and apple salad on the side.